Basically a rolled taco in some cheesy-goodness. I didn't have enchilada sauce, tisk tisk! So I used a creamy sort of sauce. Easy to throw together. What makes these enchiladas is the chicken. I put the cooked chicken in a food processor and blended with some oikos plain yogurt and chipotles. The smooth chicken is so delicious! Which makes this dish a go-to for any leftover chicken!!
This dish is super simple, trust me. If you have leftover turkey, it would still be great to use for this dish!Maybe even leftover pulled pork!
You can put anything you want ontop too! Salsa, Salsa verde, jalapenos, avacados, you can go any way with this. But I went with some hot sauce, ranch and fresh herbs! I wanted the focus to be the chipotles in the chicken. Really packs a kick!
1 chicken breast
1 tsp cumin
Salt and Pepper to taste
1 Chipotle Pepper in adobo sauce
1 c fat free plain greek yogurt (oikos)
1/4 c ranch dressing
10 small flour tortillas
4 large garlic cloves
4 oz cream cheese (optional)
3 oz Extra Sharp White Cheddar Cheese Shredded
3 oz fresh Mozzarella
Toppings: Sour Cream, Chives, Parsley, Red Pepper Flakes
Preheat oven to 400 degrees
In a food processor, place in chicken, cumin, salt and pepper, chipotle pepper, yogurt, ranch, and optional cream cheese and blend until smooth.
Lay out the tortillas, this makes a total of 10.
Place shredded sharp cheese on each one (with having some leftover)
Spoon on chipotle chicken mixture, roll tightly and place in a baking dish. (I placed a nice smear of sour cream on the dish to help from sticking. Use anything you'd like, ranch would work too, or maybe even alfredo sauce)
Top with the reamining sharp cheese and mozzarella and bake for 15-20 minutes until cheese is a little bit browned.
Top with whatever you have on hand! Or my suggestions above and ENJOY!!!